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Our recipes

Here we publish recipes from our historical menus

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Welcome to the AVEQIA recipe bank!

We continuously update this recipe bank from our vast treasure trove of recipes. After more than 20 years, we have a lot to share, so come back often!

Here you’ll find dishes that work as starters, main courses or desserts – but it’s up to you whether you want to create a whole menu from a number of dishes, or just break out a recipe and serve it on its own.

Please note that the recipes are created as part of our classic 4-course tasting menus and the quantities are calculated to serve 8-10 people. If you serve the dishes on their own, the quantities in the recipes are usually just right for 4-6 people. Of course, the number of servings you get depends somewhat on the amount of main ingredients and how generous you want to be.

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Basil Panna cotta with marinated strawberries, white chocolate snow and strawberry pearls

The dessert on the 2026 summer menu is a marriage between Swedish summer and Italian freshness. Here we serve a basil pannacotta with fine marinated strawberries. We top the dish with popping strawberry pearls and white chocolate snow. A lovely caramel sauce a…

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Grilled fillet of beef with baked Roscoff onions, smoked marrow emulsion, pickled beets and tarragon sauce

This summer we’re serving grilled fillet of beef, paired with baked Roscoff onions, pickled beets stuffed with smoked marrow emulsion, and topped with a lovely tarragon sauce. We’re serving this main course as part of a four-course meal, so we’ve excluded carb…

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Matcha-Chawanmushi in a crispy tartelette with asparagus, tart apple and Gammel Knas

Here, we offer a summery dish that comes with both delicacy and substance. A nice crispy tartelette that we fill with Matcha-seasoned Chawanmushi, lovely crispy green asparagus, a tart apple syrup and Gammel Knas creme. We served half a tartelette per person, …

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Salt-baked new potatoes, matjes herring, grilled cucumber and crispbread from Kavring

Summer is here and that means it’s time to serve herring and potatoes. But of course we want to give it a little twist, so in this recipe we make a foam with the herring that we serve over salt-baked new potatoes, grilled crispy crown dill pickles and a homema…

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Pistachio bavaroise, baked rhubarb, lemon verbena jelly & Italian meringue

We’ve packed this spring dessert full of goodies, namely pistachios, rhubarb, lemon verbena and fluffy Italian meringue. The combination is really tasty, not overly sweet, and with a few touches, the serving is really, really nice. The recipe makes enough dess…

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We’re glad you like our recipes! But we hope you haven’t missed our interactive cooking experiences?

At AVEQIA we are passionate about food, friends and relationships, and all that usually happens here at AVEQIA.

We offer an interactive experience where we bring people together in an activity where they cook a 3-or 4-course menu together. The whole exercise takes place under the guidance of our experienced chefs and once the cooking is done, you will of course enjoy the delicious meal together with a number of matched wines (or exciting non-alcoholic alternatives). You can read more about this below.

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